Green Tomato Pie
When frost nips our garden, I quickly gather all the green tomatoes still on the vine and make this old family favorite. It's been handed down from my grandmother, and now my granddaughters are asking for the recipe.
6-8 ServingsPrep: 15 min. Bake: 1 hour + cooling
- 1-1/2 cups sugar
- 5 tablespoons King Arthur Unbleached All-Purpose Flour
- 1 teaspoon ground cinnamon
- Pinch salt
- 3 cups thinly sliced green tomatoes (about 4 to 5 medium)
- 1 tablespoon cider vinegar
- Pastry for double-crust pie (9 inches)
- 1 tablespoon butter
- In a bowl, combine the sugar, flour, cinnamon and salt. Add tomatoes
- and vinegar; toss to coat.
- Line a pie plate with bottom crust. Add filling; dot with butter.
- Roll out remaining pastry; make a lattice crust. Trim, seal and
- flute edges. Bake at 350° for 1 hour or until tomatoes are
- tender. Cool on a wire rack to room temperature. Store in the
- refrigerator. Yield: 6-8 servings.
Nutritional Facts: 1 serving (1 piece) equals 433 calories, 16 g fat (7 g saturated fat), 14 mg cholesterol, 242 mg sodium, 71 g carbohydrate, 1 g fiber, 3 g protein.